Biscuits and Sausage Gravy Cobbler

Make your morning easy with this one-skillet meal of two Southern favorites. The biscuits can even be made ahead of time so all you have do is pop them on the gravy before baking.

Biscuits and Sausage Gravy Cobbler
 
Yields: 8-10 servings
Ingredients
  • 1 teaspoon vegetable oil
  • 1 (1-pound) package mild breakfast sausage
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Buttermilk Biscuit Dough (recipe follows)
  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • Garnish: chopped fresh thyme
Buttermilk Biscuit Dough
  • 2½ cups self-rising flour*
  • ½ cup cold salted butter, cubed
  • 1 cup cold whole buttermilk
Instructions
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, using the back of a spoon to break up meat, until browned, about 6 minutes. Stir in flour; cook for 1 minute, stirring constantly. Gradually whisk in milk, thyme, salt, and pepper until smooth. Remove from heat. Arrange Buttermilk Biscuit Dough rounds in an even layer on top of gravy.
  3. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash onto dough.
  4. Bake until biscuits are golden brown and gravy is bubbly, 20 to 22 minutes. Let stand for 5 minutes. Garnish with thyme, if desired.
Buttermilk Biscuit Dough
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold buttermilk, stirring with a fork just until combined.
  3. Turn out dough onto a heavily floured surface, and knead several times until dough comes together. Pat or roll dough to ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut dough without twisting cutter, reroll scraps as necessary. Place 2 inches apart on prepared pan. Freeze for at least 15 minutes or while making gravy. Biscuits can be stored, frozen, for up to 3 months. (Freeze cut biscuits for 24 hours, and transfer to a heavy-duty resealable freezer bag.)
Notes
*We used White Lily Unbleached Self-Rising Flour.

KITCHEN TIP: Want buttermilk biscuits without the gravy? Place frozen biscuits on a parchment-lined baking sheet, brush with egg wash, and bake at 425 degrees for 15 to 18 minutes.